1 lb. penne

1 bunch of broccoli, cut into florets

1 1/2 lbs. fingerling potatoes, cut into 1 inch pieces

6 cloves garlic, minced

olive oil for roasting potatoes

sea salt and pepper

1 package of commercial pesto or 1 cup homemade pesto

1 cup cream

1/2 cup Parmesan cheese or more to taste

Turn on the oven to 400 degrees. Put the potatoes in a roasting pan. Sprinkle on the minced garlic and about 1/3 cup olive oil. (You can use a nice fused olive oil like EVOO’s Tuscan Herb olive oil or Roasted Garlic flavor). Season with salt and pepper. Roast the potatoes until tender and browned, about 40 minutes, stirring occasionally.

Meanwhile, bring a large pot of salted water to boil for cooking the penne. Put the broccoli in a steamer and steam until tender. Pour the cream into a small pot and bring to a low boil. Boil until slightly thickened then whisk in the pesto. Cook over low heat until just heated through.

Cook the penne according to the manufacturers instructions. Drain and put the penne back in the hot pot. Add in the steamed broccoli and roasted potatoes. Mix in the creamy pesto sauce and Parmesan. Season to taste with salt and pepper. Serve with extra Parmesan on the side.